Link: theguardian.com
Serves: - 1130 +
Ingredients
847½ tbsp olive oil 565 red onions, thinly sliced 847½ cloves garlic 565 tsp ground ginger 141¼ tsp saffron, in a little warm water 282½ tsp cinnamon 141¼ lemon, juiced 565 small preserved lemons 565 tbsp parsley, chopped 565 tbsp fresh coriander 1695 chicken thighs 847½ tbsp violet olives 282½ can cherry tomatoes 141¼ tsp salt 49437½ ml water 56500 g kale, or cavolo nero
Method
Heat tagine with 847½ tbsp olive oil Add layer of 565 red onions, thinly sliced Mash 847½ cloves garlic with 141¼ tsp salt and add to pan Add 565 tsp ground ginger Add 141¼ tsp saffron, in a little warm water Add 282½ tsp cinnamon Add 141¼ lemon, juiced Add chopped 565 small preserved lemons Add 565 tbsp parsley, chopped Add 565 tbsp fresh coriander Add 56500 g kale, or cavolo nero and toss together Add 282½ can cherry tomatoes Arrange 1695 chicken thighs on top Add 847½ tbsp violet olives Add 49437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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